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Ingredients
For the baharat
- 2&1/2 tbsp paprika
- 2 tbsp ground black pepper
- 1 tbsp ground cumin
- 1/2 tbsp each coriander, cinnamon, cloves (all ground)
- 1/2 tsp each of cardamom and nutmeg
- For the beans
- 1 clove garlic, minced
- juice of 1 lemon
- 60ml verjuice or 40ml red wine vinegar
- 1/2 cup tahini (avoid the oil)
- 1/2 bunch parsley, chopped
- 1&1/2 tsp cumin seeds, roasted
- 500g cannellini beans, cooked
- 80g pine nuts, toasted
For the sweet potato mash:
- 450g sweet potato, peeled
- dash of extra virgin olive oil
- 1/2 garlic clove, minced
- 1/2 a lemon, juiced
- salt and pepper
Method
For the baharat:
Mix all ingredients. Remainder will keep, sealed, for about six months.
For the beans:
Make a dressing of the garlic, lemon juice, verjuice, tahini, parsley and cumin seeds. (If the dressing seems too thick, add some water.) Warm the beans slightly (don't overheat as it dries out the dressing), mix with dressing, scatter pine nuts over and season.
For the mash:
Boil potatoes until tender and then puree. Add oil, garlic, lemon juice, salt and pepper, and reheat.
For the pork:
Dust lightly with baharat and grill. Serve with beans and mash.
